The Portland daily press., 1887-12-29
RRER TERRAPIN.
The Solitary Congressman Who Can
Cook Him-The Modus.
washington Letter to New York sun


Washington Letter to New York SUM-
Epicures are numerous in the present Con-
gress. and they have the faculty of finding
out where, the best cooking can be found and
satisfying their cultivated tastes. Accord
ingly, nearly all the high living statesmen
are terrapin eaters but since Mr.. Bayard re-
tired FROM the Senate there is not member
of that body who has attained the distinction
of being frst-class terrapin cook. Senators
Palmer, Beck, Cameron, Eustis. Hale, Gray,
Vance, Hawley, Vest, Hiscock and several
Others would ride many miles, and on pinch,
down TO q weii-cooked dish of terrapin but
not one of the number has learned the art of
dressing and serving diamond back.
In the house are score or more of
others are noted deyourers of terrapin.
But there Is only one member of either
house who is known to be an expert in pre-
pairing the dainty dish, and at present he is
the envy Of bis epicureaB associates. Char
ley Gibson. the genial bachelor member who
represents the eastern shore of Maryland,
the home of the diamond back, is Bayard's
successor to the title of congressional terra
pin cook. He has on several occasions ''set
up" the terrapin for few personal friends
in Congress, and they are trying to Induce
him to give them his recipe. Mr.. Gibson is
q modest man and attempts to plead ignor-
toned. There is certain western Senator
who thinks that no well-regulated Senate
should be without terrapin cook, SO he is
now engaged in taking instructions in the
art from his friend Gibson. He has made
such rapid progress that he contemplates
giving terrapin supper of his own cooking
at an early day. Mr.. Gibson's recipe is as
follows:
The first act on the part of the cook is to
cut off the terrapin's head AS il is dormant
in winter a hot iron should be placed on its
back, and in a few minutes the head will
protrude. With two-tined fork seize the
head behind the jaws and cut it off just be.
hind the fork. Then set the terrapin up
against the kitchen dresser, so as to allow
the blood to drain off. That will not take
long, as the terrapin is cold-blooded and
bleeds but little. Then place the terrapin in
pot of boiling water and allow 1t to boil
some over an hour, until the scales turn up
can be removed with the hand. Then turn
the terrapin on its beck and remove the bot
tom she'll. The test Of its being thoroughly
cooked Is the readiness with which the SUI
lures between the bottom and top shells sep
arate. Prominent in the meat Of the terra
pin is the liver, in the centre of which Is the
gall duct, which must be removed with eau
though some terrapin eaters insist upon hav-
ing the entrails removed. After the larger
bones are disposed of the meat is then put
into chaing dish, with half teacupful OF
warm water, and allowed to simmer over a
spirit lamp until the mass is heated thor
oughly. In the meantime half pint of good
butter and little salt are added. This
makes most savory mess, and when served
on warm dish add little sherry wine to
suit the taste of the guests. Under no cir
cumstances should the wine be added while
the terrapin is in the chatting dish.